Directions

2Make cake mix as directed on box, using water, oil and eggs. Use spatula to gently stir coconut and 1/2 cup chocolate sprinkles into batter. Divide batter evenly between pans. Bake as directed on box until toothpick inserted in center of each cake comes out clean. Cool cakes in pan 15 minutes. Transfer cakes to cooling racks. Cool completely, about 45 minutes.

3To make Frosting, use double boiler to melt dark chocolate. Stir in espresso powder with whisk until dissolved. Set chocolate mixture aside to cool.

4In large bowl, beat mascarpone cheese, powdered sugar and vanilla with electric mixer on low speed until smooth. Gently add cooled chocolate and continue to mix at low speed until well incorporated.

5To assemble Cake, place 1 cake layer flat side down on cake plate. Spread 1 1/2 cups filling over top of cake layer. Place second cake layer flat side up over filling. Spread remaining filling over sides and top of cake. Cover entire cake with 6 to 8 oz chocolate sprinkles.

Tips

To make cake assembly easier, freeze cakes for 30 minutes first.

To keep cake plate clean, place strips of cooking parchment paper or waxed paper on the plate. Then slide out the strips when you’re finished.

To make garnishing the cake with chocolate sprinkles less messy, place cake platter inside a larger one to collect the sprinkles that fall off.